Orecchiette with Scungilli and Neonata Sauce
This is an easy pasta made with Italian pantry staples.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
- 1 Pound Orecchiette
- 2 Tablespoons olive oil
- 2 6.5 ounce Cans scungilli drained
- 2 Tablespoons neonata
- 1 Lemon juiced
- 2 Cloves garlic minced
- 2 Cups arugula
- Fresh parsley roughly chopped
- Kosher salt to taste
Bring a large pot of salted water to a rolling boil and and cook pasta 1 minute less than package directions for al dente.
Heat olive oil in a pan and add the garlic. Stir until fragrant, about 1 minute. Add scungilli to pan and cook for about 5 minutes. Add the neonata to the pan and stir.
Drain the pasta, reserving a cup of the cooking water, and add it to the pan along with the lemon juice, some parsley and a pinch of salt. Stir in pasta water as needed to coat the pasta.
Divide the pasta between four bowls, toss with arugula and garnish with more parsley.
Enjoy!
Keyword chili paste, neonata, scungilli, scungilli pasta, Seafood pasta, Spicy pasta